Spaghetti Squash Hash

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Tip: I usually roast the spaghetti squash in the oven on the day before making this recipe to conserve time. I also like to use leftover steamed veggies. This way all you are cooking on the day of is the bacon. Everything else is simply heated up.


  • 1 whole spaghetti squash, roasted in the oven at 400F/200C prior day
  • Bacon, I use about 10 strips to fill up a baking tray ***Make sure bacon has no preservatives or additives
  • Brussels sprouts
  • Cauliflower
  • Carrots
  • Ghee – (Cultured Ghee for strict AIP)
  • Coconut oil, for coating the frying pan

******I like to change up the veggies I use in this every time I make it so feel free to throw in any veggies you have on hand!


(Prior day) – Preheat oven to 400F/200C. Cut spaghetti squash in half. Place on lined baking tray face down. Bake until soft, which can take anywhere from 1 hour to 1 hour 30 minutes. Scoop insides out, allow to cool (spread out on the baking tray cools the squash faster), and store in a bowl overnight in the refrigerator.

  1. Preheat oven to 400F/200C. Line a baking tray with foil or baking paper and spread out the bacon evenly. I usually put a sheet on top of the bacon as well to avoid the oven getting splashed with bacon grease.
  2. If not using leftover veggies, go ahead and chop up whichever veggies you are deciding to throw in and get them steaming.
  3. When bacon is crispy and veggies are soft, coat a big frying pan with coconut oil. Add spaghetti squash and as many veggies as you like until just about done stirring frequently with a spatula. Then break up the bacon into little pieces and throw them in. Pour in any bacon grease from cooking the bacon. Lastly, add your ghee to desired amount and stir it in well enough so that it is melted and mixed in thoroughly.
  4. Dish it up and enjoy!

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